Kurve Is Finally, Totally Open. Help Yourself to a Menu

Andy Yang has reopened his beleaguered restaurant, Kurve, with a new menu that features more dim sum and a stronger emphasis on Thai seasonings (the Wagyu rib eye is now topped with a tamarind, not a teriyaki, sauce). Yang says he isn’t sweating blogs that have predicted the place’s demise: “The reason we closed [temporarily] is we want to be ready. I’ve been waiting for two years building this place. If I want to wait another few months, it’s fine.” So far, Yang says, people have either loved or hated his food, and same with the décor. “I’ve had people stand in front of the restaurant and say, ‘Oh, is this a gay bar?’” Not at all — he just likes pink! Anyway, enough about the place’s design. Now that it’s in full swing (actually, it’s only open from 5 p.m. till 2 a.m. — it’ll go till 4 a.m. starting September 23) let’s have a look at the dinner menu, along with the Pichet Ong desserts and the Sasha Petraske cocktails (like the food, the latter employ fresh ingredients like coconut juice, basil seeds, and … spring onions?).